CASE STUDY
Tex-aid™ F520 for Reducing Oil Separation in Tom Yum Paste
How we at Markaids helped an instant culinary paste manufacturer enhance the characteristics of their existing Tom Yum paste product
Overview
Judging food by its appearance is a subconscious choice made by consumers worldwide. In today’s beauty-obsessed environment, even our food, it seems, has to look pretty.
Taking this into account, an instant culinary paste manufacturer in Malaysia approached us for a solution for their product, Tom Yum paste. When left on the shelf, this product has a thickset of oil hovering at the top of the jar, making it visually unappealing for consumers. The goal was to create a tom yum paste that has minimal oil separation with an improved mouthfeel and viscosity without compromising on key taste components.
Solution
From our library of speciality food ingredients, Markaids proposed using Tex-aid™ F520 in the formulation for the brand new tom yum paste. This texturizing agent was specially formulated to reduce the oil separation in the paste while improving the product’s overall texture or mouthfeel.
Our Tex-aid™ range can also be used in the formulation of other types of culinary sauce, paste, or dressing!
Watch How to Incorporate Tex-Aid™ F520 in Your Culinary Pastes
Impact
The final formulation delivered an attractive Tom Yum paste with the mouthfeel and texture that are appealing to consumers while reducing the oil separation.
"Judging food by its appearance is a subconscious choice made by consumers worldwide. In today’s beauty-obsessed environment, even our food, it seems, has to look pretty."
